1-Overnight Preparation: For thick and fluffy pancakes, mix all wet and dry ingredients except the baking powder and baking soda. Whisk them together, cover, and put in the fridge overnight. The next day, add the baking powder and baking soda, mix well, and adjust with milk if the batter seems too thick. Let it sit for at least 5 minutes before cooking.

2-Overnight Preparation: If you prefer thinner pancakes, combine all ingredients including the baking powder and baking soda, then refrigerate overnight. This method enhances the flavor and texture through slow fermentation.

3-Same-Day Preparation: Start by preheating your oven to 250°F to keep pancakes warm. In a large bowl, combine the dry ingredients: 1 1/2 cups all-purpose flour, 2 tablespoons sugar, 1/2 teaspoon salt, 2 teaspoons baking powder, and 1 teaspoon baking soda.

4-Same-Day Preparation: Next, add the wet ingredients: 1 cup sourdough starter, 2 large eggs, 1 cup milk, and 3 tablespoons melted butter or oil. Whisk gently until smooth, but leave some lumps for the best texture.

5-Same-Day Preparation: Heat a 10-inch skillet over medium-low heat and coat it with a bit of butter. Pour about 1/3 cup of batter for each pancake, cook for 1-2 minutes until bubbles form and edges puff up, then flip and cook for another minute. Keep the cooked pancakes warm in the oven, wiping the skillet and adding more butter as needed.

6-Same-Day Preparation: Serve them warm with maple syrup, fresh berries, and powdered sugar. Each serving has about 156 calories, 5.5 grams of protein, 23.6 grams of carbohydrates, and 4.9 grams of fat, not including extra butter for frying.